1/2 cup fresh tangerine juice (about 2 tangerines)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon maple syrup
1 teaspoon butter
1/8 teaspoon ground cinnamon
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.
It is obvious that both the chef & editor are ignorant about kosher cooking. Butter is dairy and would NEVER be used with the chicken broth which is meat. Margarine should be used instead. Otherwise the recipe looks very good with the adjustment.
I am always looking for easy ways to make vegetables during the week and this fits the bill. I used baby carrots and I had no chives, so I skipped them. I like how this requires no extra dishes, you mix everything in the pan!
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